Recipes

Flourless Mocha Cake

There’s something about cakes made with almond flour…they have that semi-molten texture, and a moist and tender crumb that makes it so easy to eat — rather, too easy to eat!

When I go for coffee-flavoured cakes, I like it REALLY tasting like coffee. But most out there don’t really hit the spot for me. So I finally got down to working out a recipe that ticked all the boxes for me.

I went to town with this one and even included the coffee grounds from the coffee I brewed – talk about #zerowaste! I used a Nespresso capsule here, but if you can also use the grounds from freshly brewed drip coffee.

It’s gluten-free and not too sweet, so everyone can enjoy it! ⁣⁣

    

    

 

P.S. I love this ‘IF YOU CARE’ brand of parchment paper. It’s chlorine-free, unbleached, and the company sources from responsibly-managed forests (FSC). PLUS they’re so durable that I can use them several times over!

 

The Recipe serves 12 slices

Ingredients

200g almond flour

200g dark chocolate
⁣

40ml coffee

Used coffee grounds from 1 coffee capsule⁣ (~20g)

70g sugar

175g butter

4 eggs
⁣

½ tsp salt⁣

Directions

  1. Preheat oven to 170C and butter a round cake tin (25cm)⁣
  2. In a medium heatproof bowl, melt the chocolate, butter, espresso and salt over a pot of simmering water, stirring occasionally. Once melted, leave aside to cool⁣
  3. In a large bowl, whisk the eggs and sugar until pale. You can use a electric hand whisk for this⁣
  4. Fold the melted chocolate mixture and used coffee grounds into the egg-sugar mixture⁣
  5. Add the almond flour and fold till well incorporated⁣
  6. Bake at 170ºC for 20min
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